Mojito Chicken & Sweet Potatoes

  • Yield servings


4 boneless, skin on chicken breasts
2 limes, zested and juiced
2 tablespoons chopped mint
2 tablespoons brown sugar
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 small sweet potatoes
3 tablespoons butter
1/4 c milk
1 lime, zested and juiced
Salt & Pepper to taste
Green Tobasco sauce to taste
1 tablespoon chopped mint, for garnish


  1. In a Ziploc bag, combine zest and juice of 2 limes, mint, brown sugar, garlic, salt and pepper. Add chicken and marinate for 30 minutes. Place chicken, skin-side up on a cookie sheet topped with a baking rack. Bake at 425 for 20-25 minutes or until juices run clear.
  2. Meanwhile, bake sweet potatoes at 350 for 1 hour or until fork tender. Scoop out meats and discard skins. Whip potatoes with lime juice, lime zest, hot sauce, butter and milk until smooth and creamy. Serve chicken on a bed of sweet potatoes topped with reserved, fresh chopped mint.



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